R003/2020 IRISH DRY STOUT BAILE ÁTHA CLIATH - Beer Recipe - Brewer's Friend

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R003/2020 IRISH DRY STOUT BAILE ÁTHA CLIATH

134 calories 12.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 20.01 liters (ending kettle volume)
Pre Boil Size: 26.01 liters
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 70% (ending kettle)
Rating:
5.00 (1 Review)

Calories: 134 calories (Per 330ml)
Carbs: 12.6 g (Per 330ml)
Created: Friday March 20th 2020
1.044
1.009
4.6%
34.4
32.3
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.10 kg United Kingdom - Pale 2-Row3.1 kg Pale 2-Row 38 2.5 68.9%
750 g Munich Dark 20L750 g Munich Dark 20L 34 20 16.7%
250 g United Kingdom - Chocolate250 g Chocolate - (late boil kettle addition) 34 425 5.6%
150 g United Kingdom - Roasted Barley150 g Roasted Barley - (late boil kettle addition) 29 550 3.3%
250 g Flaked Barley250 g Flaked Barley 32 2.2 5.6%
4,500 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g East Kent Goldings15 g East Kent Goldings Hops Pellet 5 Boil 50 min 10.44 15%
20 g East Kent Goldings20 g East Kent Goldings Hops Pellet 5 Boil 30 min 11.26 20%
25 g East Kent Goldings25 g East Kent Goldings Hops Pellet 5 Boil 5 min 3.65 25%
40 g Willamette40 g Willamette Hops Pellet 4.5 Hop Stand 30 min 9 40%
100 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
15 g Irish Moss Fining Boil 15 min.
2 ml Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
2 g Salt Water Agt Mash 1 hr.
2 g Baking Soda Water Agt Mash 1 hr.
5 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
11 Grams
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
Yes
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 77 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 52 g       Temp: 21 °C       CO2 Level: 1.65 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L Infusion 72 °C 68 °C 60 min
14 L Fly Sparge 85 °C 68 °C 20 min
Starting Mash Thickness: 4 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 18
Mash volume with grains 21
Grain absorption losses -4.5
Remaining sparge water volume 13.4
Mash Lauter Tun losses -0.9
Pre boil volume 26
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil volume 20
Hops absorption losses (whirlpool, hop stand) -0.2
Estimated amount in fermentor 19.8
Total: 31.4  
Equipment Profile Used: System Default
"R003/2020 IRISH DRY STOUT BAILE ÁTHA CLIATH" Dry Stout beer recipe by SE AULD HWAEL. All Grain, ABV 4.59%, IBU 34.35, SRM 32.29, Fermentables: (Pale 2-Row, Munich Dark 20L, Chocolate, Roasted Barley, Flaked Barley) Hops: (East Kent Goldings, Willamette) Other: (Irish Moss, Calcium Chloride (anhydrous), Epsom Salt, Gypsum, Salt, Baking Soda, Phosphoric acid)
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  • Last Updated: 2021-01-03 18:48 UTC